Stuffed Grape Leaves: Tacos de Parra
In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed...
read more
Special Meat Filling for Tacos: Carne Especial para Tacos o Tortas
Serves 6 - 8
Ingredients:
1/2 C. oil
1 kilo pork shank, cleaned and cut into 1/2 inch cubes
10 small chilacate peppers
5 small tomatoes
2 bay leaves
4 whole peppercor...
read more
Duck Tacos: Tacos de Pato
Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good ...
read more
Bean-smothered tortillas: Enfrijoladas
Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to...
read more
Tacos al vapor
A delicious and authentic recipe for tacos al vapor made with chicken breasts.
read more